Turkey Soup

Okay Thanksgiving has been over and some of us still have leftover turkey, what to do with all that breast and turkey wings; simply make Turkey Soup.

1 quart water for stock
2 medium sweet onions – chopped
2 celery stalks – chopped
2 -4 carrots – peeled and chopped in bite size
5 medium Russet potatoes – peeled and medium quartered or cubed (can use your favourite potatoes, Russet have more flavour)

1 12oz bag frozen peas
1 12oz bag frozen mixed vegetables
1 cup of barley
2 lbs of turkey (whatever is left of your turkey or you can purchase a turkey breast). I include all meat of the turkey, the wings, legs and its bones for flavouring.

2 teaspoons salt
2 teaspoons black pepper
½ teaspoon curry powder
½ teaspoon cumin powder
½ teaspoon sage
½ teaspoon allspice
1 tablespoon sriracha sauce – optional

Over medium heat in a large soup pot add water, seasonings, onions, carrots, potatoes bring to a slight boil. When potatoes are beginning to feel folk tender (not all the way tender, still slightly hard) add celery and frozen vegetables (mixed and peas), add barley and turkey meats and continue on medium heat until potatoes are tender and the carrots are cooked through. Add 1 tablespoon sriracha

Note – when making soup with a uncooked turkey, cook the turkey with the seasonings first then continue with the other ingredients.

Can cook carrots and potatoes separate in a different pot and then add to soup since they require more cooking time.

Happy Eating!